Mexican Style Corn on the Cob topped with plenty of melted butter, chili powder, cotija cheese, salt and fresh lime juice.
Have you hit up your local or State Fair yet? We try to get to our local fair every year. It’s a small event, but we get a good turn out for the competitive exhibits and livestock auction. There is also plenty of ferris wheel and twirly rides that everyone seems to enjoy.
I stay away from anything that turns me upside down. I get nauseated just looking at those rides! I’m happy to be in charge of holding everyone’s backpack, sunglasses, and sweatshirts until we get to the bumper cars. As crazy as it sounds, I feel safe in that ride. lol
What I really enjoy is the concession stands full of fried twinkies, funnel cakes (extra whipped cream, please!), and one of the newest foods that has made its way to street fairs and county fairs is Mexican Style Corn on the Cob!
Fresh ears of corn are grilled on huge hot grills charing the corn perfectly, and then lathered in butter and a layer of El queso Cotija de Montaña, a salty dry cheese mixed with chili powder. The traditional recipe also includes either mayonnaise or creama. I don’t care for mayo, but if you do, do use it in this recipe. It’ll help glue all the goodies onto the corn.
Mexican Style Corn on the Cob
- 4-6 corn on the cob cooked
- 1 cup cojita cheese, grated (your preference - fine like parmesan or in chunks)
- 1 tablespoon chili powder
- 1 teaspoon sea salt
- 1/4 cup butter, unsalted and melted
- 4-6 lime wedges
- cilantro for garnish
- Prepare corn.
- For Slow Cooker method
- On the Stove - Over medium high heat bring a large stock pot of water to a boil. Place clean corn in the pot and cover bringing the corn back to a boil. Cook for 3-10 minutes according to your preference. Remove with tongs and let cool.
- To Grill - Remove a couple of layers of the husks and soak the corn in a large pot of water for 15 minutes. Pull down the husks to remove the silk, but keep a couple of layers intact. Over medium heat on oiled grates grill the corn turning them to char the whole corn. Place your corn on indirect heat (sides or a top grill) and cook for about 15 minutes. Remove with tongs and cool before handling.
- Cheese Mix
- In a shallow bowl or dish mix cheese, chili and salt together. Coat corn with melted butter and then roll into cheese mix. Garnish with cilantro and serve with lime. Squeeze lime over corn and enjoy!
Now you can make this tasty corn at home year round! Grill your corn, cook it on the stove or you can also cook the corn in a Crock Pot like this Slow Cooker Corn on the Cob with Cilantro Lime Butter.
Which ever method you try you’ll love the sweet corn with the salty cheese and flavorful chili. This Mexican Style Corn on the Cob is a meal on its own! Enjoy with a refreshing Paloma Cocktail!